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Crêpes À La Colette

by

Yield: Serves 6.

These rich, buttery crêpes are very easy to make. Prepare the batter a day or two in advance so they will be ready to cook for company. Serve with butter and maple syrup or make them into a main course with a chicken or meat filling. If you don't own a bona fide crêpe pan, a 6- or 7-inch skillet will suffice. —The Bakers, Stone Ridge, New York

Ingredients:

  • 1-1/4 cups all-purpose flour
  • 3 eggs
  • 1 cup milk
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 6 tablespoons butter, melted
  • 1 teaspoon oil

Instructions:

Combine the flour, eggs, milk, water, salt, and 3 tablespoons of the melted butter in a blender and blend at high speed for a few seconds. Turn off the machine, scrape down the sides, and blend again for approximately 40 seconds. Refrigerate the batter in the blender jar or in a bowl 1-2 hours. Heat a cr

Updated Friday, October 23rd, 2009
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